Easiest Low Fat “Chicken” Seitan - Ready in an Hour!
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- Опубліковано 18 бер 2023
- I wanted a lower fat version of my simple seitan and experimented a little. Both Derica and I found this one was more juicy, tender and flavorful than the other, and... super easy to make. As in the title, it's ready to eat in one hour! Anyone can make seitan!
Ingredients:
1 Cup Vital Wheat Gluten: amzn.to/40ka75e
1/4 Cup Nutritional Yeast: amzn.to/3mRupof
1 teaspoon Better Than Bullion No Chicken: amzn.to/3mXZKWp
2/3 Cup Hot Water
1 Tablespoon Garlic Powder: amzn.to/40dX7Pf
1 Tablespoon Onion Powder: amzn.to/3ZVEDmc
1/2 teaspoon Mushroom Powder: amzn.to/3ZZ2rpq
1/2 teaspoon White Wine Vinegar: amzn.to/3LvaA0t
Glass Mixing Bowls: amzn.to/3yPhu9m
Dough Scraper: amzn.to/3z7B5lj
Bamboo Steamer: amzn.to/3LALQUu
Parchment Paper: amzn.to/3JrY9jo
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I’ve made this three times and it’s turned out great every time. I’ve tried lots of seitan recipes and this is the best and easier than the other ones I’ve tried. The last time I made it, I changed some of the spices and added beet powder and used it to make Rueben sandwiches. Thank you for a great recipe!
Awesome!
I bought a meat slicer, made the seitan into a sausage shape, and use it for sandwich 'meat', its so good, the family (including my meat eating son) love it. I made a 'beef' version too. Well worth it!
Have you ever tried to lightly dry-roast your glutenpowder to get rid of the taste? Got the idea from the Seitan Society and it totally works for me.
I haven't but I have heard of that.
I would love to know more about how to do this, if you would not mind sharing. I find myself put off by that flavor, which keeps me from eating much Seitan. Any links or instructions you could provide? Thank you so much!
@@jeffwolfe532 my understanding is you just put the VWG on a tray in the oven at low temp for 15-20 minutes. I honestly haven't checked into it that much. I add some vinegar to my seitan and it clears up that flavor for me.
@@PlantBasedBistro Thanks!
@@PlantBasedBistro not entirely correct and possibly a good chance of it getting burned.
Put your VWG into a non-stick pan and ideally add a pinch of baking soda which also helps against the taste.
Then, SLOWLY dryroast it on low heat, while constantly stirring, using a silicone spatula.
Watch it closely and when you notice it getting darker, remove from the heat.
Transfer to a cold plate and let cool.
Afterwards, use it the same way you did without roasting.
I doubled the recipe but split the dough into 3 thicker cutlets. I added mustard powder, New Mexico chili power, and ground cayenne. I flipped them over halfway through steaming. Great overall texture and flavor. Thank you!!
Nice!
You came to nearly the exact same recipe I use for "universal" Seitan! :-D
I just don't put vinegar, but you explained already what that's for, maybe I'll try that next time.
You can use the seitan dough to wipe all around the bowl. The spoon won't clean it!
Yes!
I just discovered your channel and I must let you know how much I enjoy this duo of the two of you, just a happy fun to watch video I really had to watch this twice. Thank you for such an easy recipe my wife and I can really just throw together after work.
Awesome! Thank you.
Just found your channel and love it. Thanks for all the tips and making recipes so easy to follow. Can't wait to try this one.
Welcome!
Superb video. You guys have a great chemistry!
Thanks!
Thanks for writing the recipe.
I tried this last night and it was amazing! The texture was great! I am definitely gonna be experimenting with this recipe more!
Awesome! Happy to hear it.
new sub - thanks for making it look sooooo easy!!!
Happy to help!
I didn’t realize y’all had another channel! I watch your brewing channel and love it. I’m experimenting with trying out a vegan or vegetarian diet and I’m glad I came across a couple of folks I can trust!
Welcome!
What is the other channel? I only know them from this channel and would love to see more content from them.
youtube.com/@CitySteadingBrews?si=bs60xASvTQmjxi1c
I live in Nepal, retired from the US. I finally found the vital gluten and I'm really excited to have this made. Thanks so much.
You are very welcome. Enjoy!
Ok!! My favorite!!!
We grow Leeks, Shallots, Onions, and Garlic. It is so good to dehydrate them and powder them. Homemade Garlic, Onion, Leek, and Shallot powder is far better than store bought.
I bet!
Good Eats!!!
What a great team! This is my favorite plant-based channel. I agree that you definitely have a likeness to Alton Brown.
I noticed that these cutlets look a lot more firm compared to the other seitan video. Is it because of the steamer basket?
Every cooking method creates a different texture.
I love your videos! So simple, but with great explanations for each ingredient. You seem like the vegan version of Alton Brown. Questions: I have recently found that I have a reaction to yeast, can I use something else? Some have said parm cheese, but how about veg stock powder? Or can I skip it since you have so many other flavorful ingredients? Thank you from a new follower!
Thank you!
You can sub mushroom powder, or miso or even marmite. Parmesan is not plant based so we wouldn't use that.
Thanks! I have lots of homemade mushroom powder!@@PlantBasedBistro
I use the better-than-bouillon vegan options to boil tofu in before I bake it. Always turns out tasty.
Yes, their stuff is awesome!
@@PlantBasedBistro so I was shopping for some no Chicken broth and no beef broth, and they didn’t have the no chicken in better than bouillon, but they had Zoup! Good, Really Good Savory No-Chicken Vegan Broth al be it for twice the price, but it tastes like chicken that has been browned in a pan. It is crazy.
We get them from Amazon
Thank you for being economical. I've watched many shows were the cook doesn't scrape out the bowl, and I think that all of that stuff is going down a garbage disposal. Since I have a septic, I can't have a garbage disposal, so I tend to clean my cooking bowls well.
I don't waste food :)
You two are too cute. You are now part of my vegan go to for recipes. Have you ever tried to veganize pork roll?
Not yet!
I made your Seitan recipe, it was so easy and so amazing!!!! My wife and I were blown away, we loved it!!!
Question, we divided it up for 2 meals, and want to know if you need to hydrate it when heating up left over seitan?
What is the best way to heat up leftover seitan a few days later after remove from the refrigerator?
We normally just throw it in a pan. No need to hydrate it.
@@PlantBasedBistro thank you, will do
To follow up to my past comment... We loved this "Chicken" Seitan recipe so much, we would love to make a "beef" seitan version using this same recipe/cooking technique... Do you have that version created? If so, can you forward the changes to the ingredients?
If not, can you please let me know what changes to the ingredients in addition to using Better Than Bouillon No Beef, in place of the No Chicken Bouillon I would need?
As always, thank you so much for your channel and recipes!!!!
I have not made the recipe yet! :)
Love this simple recipe! Do you know what the cook time would be in a pressure cooker vs steaming for 40 mins?
I wouldn't do that... different type of cooking and it will change the texture.
Can you grind it up and add breadcrumbs and seasonings to make meatballs?
Not really. Seitan doesn't work as well for that in that manner. I do have a meatballs recipe though: ua-cam.com/video/Gkq1qbppBu8/v-deo.htmlsi=FAjQmPhKXEYhdzDU
Can you freeze these after the steaming and before the finishing cook time?
I would finish cooking then freeze.
A lettuce leaf works great in the steamer, nothing sticks to it.
An Interesting point. I remember, I think it was in the '60s, cafes would use the lettuce leaf method for moistening up pastry like bear claws, cinnamon rolls, etc. I remember getting one, and it tasted like lettuce. 😪 I did not appreciate it.
What stove top temperature should one use for the steaming? How gh, medium, or low?
That's the great thing about steaming. It's always the appropriate temperature.
Gotta try this! Never eaten Seitan before. Can I fry this in the air fryer instead of steaming? Or will that not work. I don't have a steamer.
Air frying and steaming are not the same at all. Without a steamer, you can simmer it as I do in some other videos like the other one you commented on :)
@@PlantBasedBistro Thank you! This is a learning curve for me your answers and videos are so helpful
Happy to help.
❤❤❤
What can I use instead of the bamboo steamer? Would it work in an Instant Pot?
If your IP can steam yes!
I seared it, then I used the same pan to simmer it for 30 minutes. It was a little more floppy, but firmed up a lot more by the morning. Not sure if you are still looking for more options!
There is a discussion between using bamboo steamers or stainless steel steamers (aka vegetable steamers). It is much like the 'which is better" discussion between Chevy and Ford in the 60s and 70s (I don't know if it still exists). Having said that, I have one or two stainless steel steamers and I don't have a bamboo steamer. Is that going to keep me from trying the recipe? No. One of the bamboo pros and SSS cons is that the bamboo gives a less moist product on the bottom of said product. But for me, that is not a concern for this recipe since at some point you'll "finish" the product later.
Lawrence
Nutritional yeast the same as yeast flakes?? 🤔
Maybe? Normally nutritional yeast says nutritional yeast.
The facebook community link isn't working. Is the group still there?
No, sorry.
In my country vegan chicken bouillon is not available, how can I sub it?
You can use veggie broth, just use that instead of water.
@@PlantBasedBistro thank you 🥰
I add soy sauce and chili :-)
There are many things you can add. I tend to save soy sauce for a more "beefy" style of seitan. Chiles are fine if you want it spicy!
it doesn't stick to my bamboo steamer
Great that you're putting out the word about putting all the seasoning in the dough already and steaming it.
Recipes that I've tried with simmering make it taste so bland...
Simmering removes a lot of the flavor, that's why most times the liquids have extra seasonings in them.
I want to mix in KFC Seasonings into it!!
You could do that.
How long would i steam this in a instant pot?
Same. Steaming is steaming.
@@PlantBasedBistro well that's easy! Thanks! I thought it would be quicker because of the pressure.
If you’re using pressure that’s not steaming.
@@PlantBasedBistro oh haha!! Well now you know I clearly don't know how they work!!
They have several settings. Pressure cooking uses pressure obviously but for slow cooking and steaming you leave the vent valve open or you are just pressure cooking :)
I'm like you...I don't properly measure, I eyeball it!
Most times, it's not that critical 👍
Mine's not low fat.
But I like mixing almond butter in the gluten dough.
It makes it so much tastier
You can do it that way if you prefer.